Archive for the ‘berries’ Category

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Ingredients

3 cups Sujon Frozen Berries of your choice (I used strawberries)

Method:
Defrost berries until soft and then using a blender or food processor blend
until smooth.
Line a baking tray with gladwrap/plastic wrap and evenly pour
the blended berry mixture onto the tray.
Set your oven to about 80 degrees and cook for about 6 hours, every oven is different and some don’t get low enough, you can also use a dehydrator overnight, but as ovens vary, I would check it after 4 hours to see how its going.
I tried mine at 80 degrees and it worked well.
Other recipes have added lime or lemon juice and honey, sugar or various
sweeteners, I choose to try it without any added ingredients to see if it would
work and still be tasty.
It worked great and I would only add sweetener if you have a sweet tooth, it did have a slightly bitter taste, but I liked it!
Preparation time: Defrosting time + 5-10minutes.
Cooking time: 6 hours -estimate, depending on your oven.
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Ingredients:
3 cups frozen raspberries
1 frozen banana
½ cup coconut water
2 tablespoons of honey
Method:
Blend berries and banana with a high-speed blender until smooth, slowly add
coconut water and honey, while blending until you have a thick but smooth
consistency.
Serve immediately. This is so delicious and refreshing!
Serves: 2
Preparation time: 15 minutes
Cooking time: Nil

 

Sujon Berryfruits Marketing Manager – Michelle Manson greets Prince Charles. The delicious blackcurrant and organic dark chocolate truffles shown on table ready to be served.

The Prince of Wales and The Duchess of Cornwall (also known as Charles and Camilla) visited the Mahana winery on  Saturday 7th November. They came to experience a wide range of local Nelson produce that’s been christened “From Source to Serve”. This included dishes prepared by local chefs from local produce matched with local wines, craft beers and cider.

The Duchess of Cornwall is President of The United Kingdom Vineyards Association, so a visit to one of New Zealand’s premier wine regions is very fitting. Mahana was chosen as the venue not only for its spectacular views across the Nelson region, taking in mountains, sea and grape vines, but also because it is an organic, gravity-fed winery, which is of particular interest to The Prince of Wales.

Media preview

Mouth watering truffles with Sujon NZ Blackcurrants made by Chef Tony Robson-Burrell & delicious wines Blackenbrook and Seifried Estate.

Mahana Estates Chef Tony Robson-Burrell made some to-die-for truffles – a nutrition packed powerhouse of delicious Sujon blackcurrant and organic dark chocolate, which was sourced from allaboutchocolate.co.nz and originalbeans.com .

Keep an eye out as we will be posting on our blog soon this A-mazing Truffle recipe for you all to try 🙂

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Truffles made with Sujon NZ Blackcurrants, fit for Royalty 😉

 

 

 

 

 

 

Credit: http://blog.bobcampbell.nz/2015/11/07/royals-visit-nelson-winery/
Photo Credit: Neil Smith from Chocolate Dog.

Find your nearest Sujon Frozen Berries stockist here:
http://sujon.co.nz/wheretobuysujonberries.htm

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SUJON MIXED BERRY PASHKA - another sujon.co.nz recipeSick of plain old ice-cream for dessert? Next time you have guests over, why not bring out something a little different for dessert? With our simple mixed berry pashka, you’ll have everybody smiling 🙂

4 Servings

Ingredients

• 1 cup chopped Sujon frozen berries
• 1/4 cup almond meal
• 6 T Cream cheese (spreadable version)
• 2 T Lemon Curd
• Pinch of Black Sesame seed
• Ice-cream wafer cone

Directions
Mix the soft cream cheese and curd together with Almond meal. Add frozen fruit and fold gently, pipe into small glasses and sprinkle with black sesame and top with a broken piece of wafer ice cream cone.

Visit http://sujon.co.nz/wheretobuysujonberries.htm to find out where to buy Sujon Frozen Fruit in your neighbourhood.

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This recipe will make approx 12 rusks, depending on how big you make each one. You don’t have to use just mixed berries, you could substitute for apples, bananas or what ever mix you think will taste good! It’s also natural and healthy for your little one.

Ingredients 
1 cup Rice Flour

1 cup Sujon Frozen Mixed Berries

A little water (only if needed)

Directions
– Mix all together to a stiff dough and add water if needed.
– Roll up into little rusks and place onto over tray.
– Bake at 150 C for 25 minutes.

TIP: you can use as a dipper for yogurt, hummus, advacado…

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This is what the rusks look like after being cooked.

This was originally published in metropol, Christchurch October 2013

Packed with antioxidant punch - Another Sujon.co.nz articleThe diets of our forebears were filled with fruits, berries, vegetables and meats. While our knowledge and understanding of our health has certainly come a long way, our cave-dwelling compatriots were right about one thing – berries.

Long established folklore dating back many centuries records that berries were used for their claimed medicinal benefits in alleviating a wide variety of health conditions from sore throats, to cardiovascular conditions, relief of eye strain, cancers, benefits in the onset of ageing conditions and even in the treatment of urinary infections.

While such claims are being increasingly subjected to careful on-going scientific investigation and scrutiny, there are increasing reports to suggest very real health benefits can arise from consuming berryfruit. Better yet, there is a little super berry grown in our own little corner of the South Pacific which is making big waves in health circles.

New independent research suggests that Nelsons very own Sujon blackcurrants could be the number one Superfruit in the world, as the cultivated berry with the highest antioxidant count. This is due to the high intensity of natural UV light, a pristine environment, perfect growing conditions and unique varieties to New Zealand.

Packed with antioxidant punch, the nutrients in blackcurrants are said to flush out toxins and encourage oxygen into the blood, which increases energy levels, improves recovery time and gives you a general feeling of wellbeing. As one of the richest sources of blackcurrant polyphenols available, Sujon Blackcurrants outperform bilberry, acai, goji, pomegranate, grape seed, pine bark and blueberry in antioxidant potency.

On the back of this reBlackcurrants upclose with endssearch Sujon developed their blackcurrant fruit into a concentrated form that’s 100% natural and still contains the goodness of real fruit. Packed with essential minerals and nutrients a teaspoon of the Sujon Blackcurrant powder is the equivalent to a massive ¾ cup of berries.

Users have reported benefits from increased energy, greater muscle performance, faster recovery from physical exertion and training, improved vision, blood circulation, blood pressure and cholesterol, and a reduction of muscle and joint aches.

For a list of stockists and more information visit www.sujon.co.nz

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Strawberries 1kg Bag

Buy your Sujon Strawberries & Rhubarb all year round! Find your nearest stockist here http://sujon.co.nz/wheretobuysujonberries.htm

You will need…
STRAWBERRY & RHUBARB PIE RECIPE - Another Sujon.co.nz article• 2 cups Sujon Frozen Rhubarb
• Granny smith apple, peeled, cored, chopped
• 1/4 cup caster sugar
• 1 1/2 tablespoons cornflour
• 250g Sujon Frozen Strawberries, cut in halves
• Thick vanilla custard or ice-cream, to serve

For the pastry..
• 1 1/2 cups plain flour
• 2 tablespoons icing sugar mixture
• 125g unsalted butter, chilled, chopped
• 1 egg yolk
• 1 tablespoon chilled water

For the crumble..
• 2/3 cup plain flour
• 1/4 cup firmly packed brown sugar
• 75g butter, chilled, chopped
• 1/2 cup dry-roasted hazelnuts, chopped
Make pastry: Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until pastry just comes together, adding more water if necessary. Turn onto a lightly floured surface. Knead until smooth. Shape into a 2cm-thick disc. Wrap in plastic wrap. Refrigerate for 20 to 30 minutes or until firm enough to roll out.

Roll out between 2 sheets baking paper until 4mm thick. Line base and side of a greased 6cm-deep, 20cm (base) springform pan with pastry. Trim excess pastry (side should be about 3cm to 4cm high). Refrigerate, covered, for 30 minutes.

Meanwhile, place rhubarb, apple and sugar in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 4 to 5 minutes or until rhubarb softens.
Place cornflour and 1 tablespoon cold water in a bowl. Blend until smooth. Add cornflour mixture and strawberries to pan. Stir to combine. Return to the boil. Cook, stirring, for 1 minute or until mixture thickens. Remove from heat. Cool.

Preheat oven to 200°C/180°C fan-forced. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights or rice. Bake for 7 minutes or until base is golden. Cool slightly.

Meanwhile, make crumble: Place flour, sugar and butter in a bowl. Using fingers, rub butter into flour until mixture resembles breadcrumbs. Stir in hazelnuts. Spoon strawberry mixture into pastry case. Top with crumble.
Bake for 25 minutes or until golden. Cool for 20 minutes. Serve with custard or ice-cream. YUM ;D

Sujon StrawberryImage STRAWBERRY & RHUBARB PIE RECIPE - Another Sujon.co.nz articleFollow Us On Facebook www.facebook.com/superfruit

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Sujon 500g mixed berries (3)

You can tuck into our Sujon Mixed berries all year round – YUM 😉

Ingredients 

Berry Mix
2 Cups of Sujon Mixed Berries frozen (Blueberries, strawberries, Boysenberries, Raspberries, Blackberries)
5 T water
3 T Manuka Honey
Bring water and honey to the boil and add Sujon Berries and Simmer until Berries are warm

Cream Pat
1 1/4 cups (300 ml) milk 3 large egg yolks
3 T Honey
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornflour

Directions

Mix the sugar and egg yolks together.  Sift the flour and cornflour together and add to eggs mixing until you get a smooth paste. Bring the milk and add slowly to egg mixture, whisking constantly to prevent curdling. Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.  Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.  Serve with Sujon Mixed Berries on top… A naughty but nice way to get your servings of fruit for the day 😉

 

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Sujon Berries are available all year round. Tasty & healthy ;-) Visit www.sujon.co.nz/powder.htm to learn more about our Sujon Blackcurrant powder.

Sujon Berries are available all year round. Tasty & healthy 😉 Visit www.sujon.co.nz/powder.htm to learn more about our Sujon Blackcurrant powder.

Based on what is already known about the bioactive ingredients contained in New Zealand fruit – Blackcurrants and their physiological effects in humans, there appears to be several key areas within prevention, recovery and management of the disease of deep vein thrombosis – a health condition that would potentially benefit from supplementation with a New Zealand Blackcurrant derived product.

Deep vein thrombosis abbreviated to DVT is the formation of a blood clot (thrombosis) in a deep (tissue embedded) vein as occurs in the leg, pelvis and arm areas of the body. Minor symptoms include localised vein inflammation, redness and pain but by far the greatest complication of the disease is the potential for a formed clot to dislodge and migrate through the vascular system to the lungs creating a pulmonary embolism. When formed in the lower extremities of the body there is a 3% chance that the disease progresses into a fatal pulmonary embolism.

In the USA alone there is an annual incidence rate of 1 DVT case per 1000 persons with up to 100,000 deaths related to the disease.

There are believed to be three key mechanisms that enhance the opportunity of DVT occurring in an individual. These include trauma to blood vessel walls, decreased or compromised blood circulation, and an increased tendency for blood clotting.  Of particular interest with respect to a Blackcurrant product would be the relationship between DVT, decreased blood flow and the potential to improve blood circulation and reduce inflammation via Blackcurrant supplementation.

The main factor contributing to poor blood circulation in the general population is immobility such as occurs during:

–              medium to long term periods of bed rest associated with illness and hospital stays following surgery

–             restraint of broken limbs in casts or splints,

–              intense periods of confined sitting behind a desk at work or conversely during long distance travel including car, bus and long haul flights (where resulting DVT has been referred to as economy class syndrome).

Poor blood circulation is also a recognised complication of heart disease, diabetes, obesity and smoking.

Research studies into New Zealand Blackcurrant polyphenolic compounds indicate that the ingestion of New Zealand Blackcurrants can both improve blood circulation and aid in the reduction of factors associated with inflammation both potentially important physiologically processes in the prevention of DVT.

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This is the final in this 3-part series. You can view Part 1, click here and Part 2, click here.

Another Sujon.co.nz article - Some Anti-Cancer Advancements that Everyone Should Know About – Part 3Anti-cancer diet guidelines

Have as much organic raw food as possible. Juicing vegetables is a phenomenal way of getting lots of powerful enzymes and nutrients into your body without having to work hard at digesting it.

If you really want to go the whole hog, avoid dairy – switch to goat and sheep milk/cheese, and avoid gluten as well (see my note below on sugar).

GOOD:
Have fish and seafood as one part of your daily meal

Have lots of coconut oil and olive oil (latter is particularly powerful)

Dark chocolate: Eat the highest-percentage cacao chocolate every day. Cacao has been shown to annihilate cancer cells in lab tests. (I stocked up on organic Green and Black’s 85% that night!). Even better, find a sugar-free version. Cacao is also an antioxidant, reduces cholesterol, excellent for depression and powerful for reducing blood stickiness, which is aligned with cancer.

Avocados are fantastic, as are…

Olive and coconut oil

Tahini (check it isn’t combined with canola oil though)

Baked beans (no added salt, sugar)

Eggs

Sweet potato (use instead of potato, also upregulates salvestrols)

Flax seeds are good for their Omega 3 content, but avoid the oil

Berries

Beetroot

Spinach

Mushrooms

Onion family

Green tea (can be bought in tablets), curcumin (superb anti-cancer), olive leaf, high-dose fish or krill oil, high-dose omega 3, cinnamon are also highly recommended supplements.

AVOID:
The biggie is sugar. Sugar feeds cancer.

Here’s something incredible. Otto Warburg discovered in the 1950s that the main biochemical cause of cancer, or the one thing that differentiates it from a normal cell, is oxygen. Normal cells need it, and cancer cells hate it.

Warburg also found that cancer metabolises through a process of fermentation, and in order to do so, requires sugar.

The metabolism of cancer is eight times greater than the metabolism of normal cells so is constantly requiring fuel to feed it. Want to starve your cancer? Insulin plays a critical role in cancer and in order to do so, you must stamp out sugar, including fruit and go easy on your grains too.

Otto was awarded the Nobel Prize for his discovery, so if we’ve known since the 1950s that sugar feeds cancer, why is not common knowledge, and why do we consume so much as a society? Why don’t we know this is a big part of the cancer equation? Does it make sense to have a high carbohydrate diet?

Okay, finally, foods you MUST avoid:

  •  Canola, sunflower, safflower, any polyunsaturated oils are carcinogenic. Check labels because they are in everything in NZ/Aus.
  •  If you are deep-frying, use coconut oil, as most other oils when heated to high temperatures convert to trans fats and are extremely damaging to the body.
  •  There’s nothing good about Bacon and sausages, because of the chemicals in these meats, and having them even once a week, increases cancer risk.
  • Recent news reports on a study has underlined this, stating that eating processed meat every day increases your cancer risk by 44%.

Statistics to think about:

Another sujon.co.nz article - Some Anti-Cancer Advancements that Everyone Should Know About – Part 3Exercise – super important for us ladies, it can reduce recurrence of breast cancer 60 per cent.

Did you know that eating cooked food suppresses your immune system for two hours?

Further to this, consuming the equivalent of two teaspoons of sugar knocks your immune system for FIVE hours!

ESSENTIAL viewing:

Food Matters, a powerful documentary that will open your eyes forever. Check it out on youtube.

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